JPS6366174B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to flavored fermented vegetables, particularly fermented vegetables having meaty flavor characteristics.

Sauerkraut, flavored with spices such as caraway seeds, has been known for a long time. However, to date no sauerkraut with meat flavor characteristics has been produced. Considering that sauerkraut is usually eaten with meat, it is highly desirable to develop sauerkraut with a meat flavor.

In vegetable fermentation, salt is typically used to draw water and nutrients from the vegetable tissue. The nutrients provide a culture medium for the growth of lactic acid bacteria. Acids are produced during the fermentation process, and the combination of acids produced during fermentation inhibits the growth of undesirable bacteria and retards the enzymatic softening of vegetables. Also, during lactic acid fermentation of vegetables, a decrease in pH or an increase in acidity early in the process inhibits the growth of certain microorganisms and favors the growth of acid-resistant bacteria such as lactic acid bacteria.

Surprisingly, completely or partially replacing the salt normally used during vegetable fermentation with powdered hydrolyzed vegetable protein results in vegetables with a meaty flavor and inhibits the growth of lactic acid bacteria. encourage,
It was found that lactic acid bacteria increased without decreasing the pH or increasing the acidity at the beginning of the process.

The present invention involves fermenting vegetables in the presence of powdered hydrolyzed protein to impart flavor, wherein the total amount of salt provided in the process is from 1.0% to 4.5% by weight based on the weight of the vegetable. A method for producing vegetables is provided.

Fermented vegetables include vegetables preserved by lactic acid fermentation alone or in combination with other fermentation treatments, such as cabbage, cucumber, green tomatoes, hot peppers,
Mustard stems, mustard greens, radish, turnips,
It is a fermented vegetable prepared from pumpkin and green beans.

The total amount of salt provided in the fermentation process is conveniently from 1.5% to 4.0%, preferably from 1.75% to 3.75%, and especially from 2.0% to 3.6% by weight, based on the weight of the vegetable. It is.

Powdered hydrolyzed protein usually contains 30% to 50% salt by weight based on the weight of the protein, and if necessary, all of the salt provided during the process should be completely incorporated into the protein. I can do it. Alternatively, some salt can be added separately in addition to the salt contained in the powdered hydrolysed protein so that the required amount of salt is provided in the fermentation process.

The amount of powdered hydrolyzed protein supplied in the fermentation process is from 0.5% to 15% by weight, preferably from 0.75% to 12% by weight, especially from 1% to 10% by weight, based on the weight of the vegetables. That's fine.

The hydrolyzed protein may be a protein from a vegetable source or from an animal source, and may be a chemically or enzymatically hydrolyzed protein. For example, hydrolyzed proteins can be prepared from chemical hydrolysates prepared from vegetable or animal sources, autolyzed yeast extracts from brewer's yeast or baker's yeast, enzymatically degraded wheat oil or soybean and wheat mixtures. Meat flavors may be based on hydrolyzed proteins reacted with other ingredients such as bean oil, reducing sugars, thiamin or cysteine.

The use of hydrolyzed proteins or mixtures of hydrolyzed proteins and salts for vegetable fermentation means that the hydrolyzed proteins themselves contain acids (levulinic acid and formic acid in chemically hydrolyzed proteins, enzymatically hydrolyzed Even considering the fact that it contains lactic acid (from decomposed proteins), is it equivalent to using only salt?
or produce higher acidity. This can be shown by subtracting the initial (acid already present in the hydrolyzed protein) acidity from the final acidity.

The fermentation process involves vegetables, preferably in cut form,
Mix thoroughly with hydrolyzed protein and then store at 15°C for several weeks, suitably 3 to 6 weeks, in a tank.
It is conveniently carried out by compacting at a temperature of 25°C.

The fermentation process yields acidic vegetables and vegetable juices, each of which can be sterilized and canned separately if necessary. The invention therefore provides acidic fermented vegetables or fermented vegetable juices whenever prepared by the method of the invention.

Optionally, the vegetable juices can be further mixed with hydrolyzed proteins to produce flavored seasonings. The present invention also provides a mixture of hydrolyzed protein and vegetable juice prepared by the method of the present invention. The mixture of vegetable juice and hydrolysed protein may contain from 25 to 45% by weight, preferably from 30 to 40% by weight of hydrolysed protein, based on the weight of the mixture.

Fermented vegetables produced by the method of the invention have a meaty flavor. Furthermore, the hydrolyzed proteins in the fermented vegetables produced by the method of the present invention have more natural fermented flavor characteristics due to the presence of lactic acid, ethanol and esters produced during fermentation. The flavor of hydrolyzed proteins is thus improved, and the improvement in flavor is particularly pronounced in the case of chemically hydrolyzed proteins.

The invention is further illustrated by the following examples. In the examples, parts and percentages are given by weight.

Example 1 95 parts of fresh cut cabbage were mixed at 18°C with 5 parts of chemically hydrolyzed vegetable protein flavored with chicken meat containing 45% salt. The salt provided by the hydrolyzed protein is 2.25 parts. 110Kg weight of hydrolyzed protein and cut cabbage were mixed well and the cabbage was tightly packed into a tank. The cabbage was covered with a layer of plastic liner, and the plastic liner was covered with water containing 2% salt on a weight/weight basis. The amount of water used was one third of the tank capacity. The tanks were stored at 20°C to 23°C for 4 weeks. Samples of youth were taken before and after the fermentation process and their PH and acidity were measured. PH is 5.10
to 3.86, while acidity decreased from 0.60% to 2.33%
increased to Then sterilize the sauerkraut,
Canned.

Comparative Example A method similar to that described in Example 1 was followed, except that 97.75 parts of fresh cut cabbage were mixed with 2.25 parts of salt and fermented without the addition of hydrolyzed protein. The sauerkraut did not have a meaty flavor and the PH decreased from 6.60 to 3.44, while the acidity increased from 0.07% to 1.70%. Therefore 1.63
The increase in acidity is not as great as the increase in acidity during fermentation using hydrolyzed vegetable protein in Example 1, 1.73.

Example 2 96 parts of freshly cut cabbage at 18°C mixed with 2.8 parts of chemically hydrolyzed vegetable protein flavored with chicken meat containing 45% salt and 1.2 parts of salt as described in Example 1 It was processed in the same way.
After fermentation, sauerkraut has the flavor of chicken meat,
It had an acidity of 1.82% and a PH of 3.81.

Example 3 Following a similar method as described in Example 1, but with 93.9
A hydrolyzed vegetable protein with a beef flavor containing 6.1 parts cabbage and 6.1 parts 37% salt was used. The pH of sauerkraut is 3.86, and the acidity is
It increased from 0.67% to 2.70%. The sauerkraut had beef flavor characteristics.

Example 4 A method similar to that described in Example 1 was followed, but only 2.6 parts of chemically hydrolyzed protein with a chicken flavor and 97.4 parts of cut fresh cabbage containing 45% salt were used. Sauerkraut has a chicken flavor, an acidity of 2.32% and an acidity of 3.88
It had a pH of

Example 5 Following a method similar to that described in Example 1, but with 45
7.2 parts of chemically hydrolyzed protein with a chicken flavor including % salt and 92.8 parts of cabbage were used. The sauerkraut had a chicken flavor, a fermentation rate of 2.0%, and a pH of 3.96, and the texture was much firmer than that of Example 1.

Example 6 Following a method similar to that described in Example 1, the flavored sauerkraut juice obtained was sterilized and canned. Juice has natural chicken flavor characteristics and is suitable for use in cooking.

Example 7 Following a method similar to that described in Example 3, the resulting flavored Sauerkraft youth was sterilized and canned. Juice has natural beef flavor characteristics and is suitable for use in cooking.

Example 8 Following a method similar to that described in Example 1, 64 parts of the resulting sauerkraut juice were added to an additional 45 parts.
% salt was mixed with 36 parts of chemically hydrolyzed vegetable protein with a chicken flavor, resulting in a seasoning with a chicken flavor.

Example 9 Following a method similar to that described in Example 3, 58 parts of the resulting Sauerkraft youth were further reduced to 37%.
42 parts of beef flavored hydrolyzed vegetable protein containing salt resulted in a seasoning with beef flavor.

Claims (1)

[Claims] 1. Vegetables are fermented in the presence of a powdered protein hydrolyzate, the total amount of salt provided during the process is 1.0% to 4.5% by weight based on the weight of the vegetables, and A method for producing vegetables imparted with meat flavor, characterized in that the amount of decomposition is from 0.5 to 15% by weight. 2. The total amount of salt provided in the fermentation process is 1.75% to 3.75% by weight based on the weight of the vegetables.
A method according to claim 1. 3. The amount of powdered protein hydrolyzate provided in the fermentation process ranges from 1% by weight based on the weight of the vegetables.
10% by weight. 4. The method according to claim 1, wherein the obtained vegetable juice is further mixed with hydrolyzed protein to obtain a seasoning imparted with meat flavor.